Egg Shakshuka

Egg Shakshuka

Did you know that eating eggs for breakfast is one of the healthiest ways you can start your day! This is because the trusty egg provides significantly more protein than any other commonly eaten breakfast. In fact, two eggs on toast provides 48% more protein than porridge and 32% more than baked beans on toast, meaning you will feel fuller for longer and be less inclined to reach for those pesky snacks later in the day.

Eggs also contain 11 different vitamins and minerals, omega-3’s, beneficial antioxidants and not to forget are very affordable, making them a highly nutritious food that contributes to a well balanced and healthy diet.

If you are looking for a yummy and healthy way to start kick start your day, try this Middle Eastern inspired egg shakshuka.  Serves 4-6.


  • 2 red capsicum, chopped
  • 1 yellow capsicum, chopped
  • 1 medium eggplant, chopped
  • 2 tbsp olive oil
  • 400g canned tomatoes, chopped
  • 2 tomatoes, diced
  • 1 tbsp tomato paste
  • 1 tsp harissa sauce (optional)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp sugar
  • Sea salt and black pepper
  • 4 to 6 good eggs
  • Yoghurt, coriander leaves and fresh, thickly cut sourdough for serving

To make

  1. Heat the oil in a medium frying pan and cook the capsicums and eggplant for 10 minutes over medium heat, tossing well, until softened.
  2. Add tomatoes, tomato paste, harissa, cumin, paprika, sugar, sea salt and pepper and 150 millilitres water and simmer for 10 to 15 minutes until thick and saucy.
  3. Make four hollows in the top, slip in the eggs, cover and simmer for 5 to 10 minutes or until cooked.
  4. Scatter with coriander and serve with yoghurt and fresh, thickly cut sourdough. To shake things up add feta or haloumi.


Recipe recreated from Good Food.


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